Nutella Churro Donut holes are oven baked, not fried! Filled with Nutella and coated in Buttery Cinnamon Sugar!
An easier Churro fix right at home, with the unmistakable fried taste, only baked at 64 calories each! Satisfy your cravings without increasing your waistline with these extremely addictive and easy to make Nutella Churro Donut Holes!
Donuts
Made with an easy batter, baked until golden, brushed with melted butter, rolled in cinnamon sugar and stuffed with Nutella. It’s hard to believe each donut is only 64 calories. Your new edible obsession is oven-baked, not fried and made with light ingredients, creating the perfect breakfast snack or dessert full of flavour without the fat.
The perfect little snack or something sweet to enjoy with a cup of tea or coffee. We’ve done Maple Glazed Apple Fritter Donut Holes and Strawberry Cheesecake Donut Holes so of course I had to try Nutella Stuffed Churro Donut Holes!
Baked Churro Donut Holes
All done in a mini muffin pan before being stuffed with Nutella, there may be some frantic finger licking between stuffing. These little Churro babies are worth everything and more. Made with a handful of ingredients and take no more than 15 minutes to prep and bake and maybe another 2 minutes to coat.
Add on another 2 minutes to fill…depending on how much finger licking and Churro stealing happens between fills… no one has to ever know.
Fill all the Donut Hole cravings with this Baked Donuts recipe!
Love Churros? Try these recipes!
Red Velvet Churros
Churro French Toast Ice Cream Sandwiches
Dulce De Leche Churro Empanadas
Watch how we make Nutella Churro Donut Holes right here!
Nutella Churro Donut Holes
Ingredients
Donut Holes:
- 1 cup flour plain/all-purpose flour
- 2 tablespoons white granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons canola oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup milk
Filling:
- â…“ cup Nutella melted
Coating:
- 1 tablespoon unsalted butter melted
- â…“ cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
- In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
- Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
- Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).
shl says
Planning to try this out this weekend. Just wondering, do you put nutella fillings after the batter is baked or before? Thanks!!
Karina says
After
Tanya says
I have never baked anything in my life and gave this recipe a shot last week. I baked it for my husband and he loved it was very impressed hehe heh thank you for your recipes and getting me inspired to bake!! Ps I don’t know if you like to mention in your recipes that you use an electric oven because mine is gas so things do cook up faster.
Claire says
I’m just trying out this recipe, may I know if they can be made in advance? Say make the donut holes first then coat and fill them before serving?
Thanks!
ayushi says
Can I use regular milk
Karina says
Yes
Yara says
These are AMAZING!!! I love how light and fluffy they are. So much nicer than the fried donuts you buy at cafes!
Maariyah says
Hey, I dont have a small muffin tray so I was thinking I could just make big versions in a 8 muffin tray and just increase the cooking time. Do you have any other ideas? thanks!
Karina says
Maariyah I haven’t tried this myself, but you can definitely use a larger muffin tin. I would suggest to increase baking time by 10 minutes longer. Check them, and if they’re still slightly underdone in the centre, keep them in longer until they’re done 🙂
Nicole Rodriguez says
Was wondering if your batter was a bit sticky and thick not to thick ? Did I miss something ?
Karina says
Hi Nicole. The batter should be thick. Did they turn out for you?
Jen says
Just made them.. delicious!! Im not a big baker but this recipe called my name and I had to give it a go. Miraculous they came out great! I dont have a piping back but I have a two year old snd hence lots of Panadol syringes in the house and crazily enough it worked great. 1 1/2 5 ml syringes per donut;p Thank you!!
Karina says
That’s so awesome to hear Jen! Those Panadol syringes are a life saver in more ways than just medicine 😉
Hema says
This recipe is a bomb!! So easy to make and totally delicious!! Thank you Karina!
Maria says
Hi there, I’m totally new to this filling-with-nutella thing so my question might sound rather dumb. but i was just wondering if you added any milk/water to melt the nutella or just melt it by itself? thank you and can’t wait to try it out! 🙂
Karina says
Hi Maria! Not a dumb question at all. Nothing is added to the Nutella to melt it down. It melts by itself 🙂
Mari says
I would like to make one of these little babes :). Before I make any mistake,, is it correct that if I use plain or all-purpose flour i need to add only 1/2 tsp of baking soda or 1 tsp of baking powder+ 1/2 tsp of baking soda? I see that you use a mini muffin pan, can I use the regular one? 🙂
Karina says
With plain/all purpose you need the 1 teaspoon bp + 1/2 teaspoon bs option! I hope they like them!
Sam says
Hi!! These look incredible but I was wondering, does it tastes the same if you eat them a day or two after as it does the day you make it? Or is it a type of food you should eat only the day you make it?
Karina says
They were still yummy the day after I made them, but didn’t last long enough to the third day! You could also freeze them and reheat when needed. 😉